Blueberry and almond breakfast muffins recipes

Category: Cakes, Bread and Pastries

Blueberry and almond breakfast muffins

Ingredients

  • 80g almond butter
  • 200g Greek yoghurt
  • 1 large ripe banana, cut into chunks
  • 1 large egg
  • 1tsp vanilla extract
  • 120g light brown sugar
  • 220g plain flour
  • 50g rolled oats
  • 1tsp baking powder
  • 1⁄2tsp bicarbonate of soda
  • 1⁄2tsp salt
  • 65g blueberries
  • 75g medjool dates, pitted and chopped

For the topping

  • 2tbsp light brown sugar
  • 50g flaked almonds
  • 2tbsp seeds, such as sesame, poppy, pumpkin or sunflower
  • muffin tray

Method

Makes 12

Preheat the oven to 160C/325F/ Gas 3. Line the muffin tray with muffin cases or baking paper.

Put the almond butter, Greek yoghurt, banana, egg, vanilla and sugar into the bowl of a food processor and beat well until the mixture forms a batter.

Stir in the flour, oats, baking powder, bicarbonate of soda and salt until just combined. Mix in the blueberries and dates, using a wooden spoon.

Spoon the batter into the muffin cases until about three-quarters full. Sprinkle each muffin with the light brown sugar, flaked almonds and seeds.

Bake for 20-25 minutes until cooked, then leave to cool in the tray on a wire rack. Store in an airtight container.

Recipe credit: Recipes ans photographs taken from Pip And Nut : The Nut Butter Cookbook by Pippa Murray, photography by Adrian Lawrence

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